Tamil Nadu bans raw-egg Mayonnaise: Why is it not safe and its healthy alternative
In a recent order, the Commissioner of Food Safety and Drug Administration has banned the manufacture, storage, distribution, and sale of mayonnaise made using raw eggs for one year, effective April 8, 2025.
The official notification described mayonnaise as a 'semi-solid emulsion containing egg yolk, vegetable oil, vinegar, and other seasonings,' commonly used in dishes like shawarma. It categorises mayonnaise made with raw eggs as a 'high-risk' food, pointing to the presence of harmful bacteria such as 'Salmonella typhimurium, Salmonella enteritidis, Escherichia coli, and Listeria monocytogenes.'
What is mayonnaise made of?
As per experts, it is made with main ingredients, oil and water obtained from an egg yolk or a vegetarian source. It is said that the lecithin in the yolk or a veg source like soy, acts as an emulsifying agent to mix the two liquids. Additional ingredients added are vinegar, lime and flavouring. Almost 70-80 per cent of mayo is oil.
How can raw-egg mayonnaise pose a health hazard?
Risk of Salmonella Infection:
It is proven that raw eggs can carry Salmonella bacteria, which can cause food poisoning, including diarrhea, fever, and stomach cramps.
Biotin Deficiency:
They also contain a protein called avidin that binds to biotin (Vitamin B7) and can block its absorption, potentially leading to biotin deficiency over time.
Digestive Issues:
As per experts, some people may experience bloating, gas, or stomach discomfort because raw eggs are harder to digest compared to cooked eggs.
Allergic Reactions:
Raw eggs can trigger allergies more intensely than cooked ones, especially in sensitive individuals — leading to hives, swelling, or even serious breathing problems.
Weakened Immune Response:
Regularly consuming contaminated raw eggs can strain the immune system, especially in vulnerable groups like young children, pregnant women, the elderly, or those with weakened immunity.
How to make Eggless Mayonnaise
Ingredients required
½ cup full-fat milk, 1 cup neutral oil, 1 tablespoon vinegar, 1 teaspoon mustard paste, 1/2 tsp sugar, and salt to taste
Method
In a tall jar or blender, blend the milk. While blending, slowly drizzle in the oil. And once it starts to thicken add vinegar, mustard, salt, and sugar. Blend for another few seconds until everything is smooth and creamy. Adjust salt or add a little extra oil if needed to adjust thickness and flavor. Pour into a clean jar. Refrigerate and use within 5–7 days.
Other alternatives to try
While vegetarian versions of mayonnaise can be opted, experts suggest that people with a weaker gut, Irritable Bowel Syndrome (IBS) and Small Intestinal Bacterial Overgrowth (SIBO) should avoid mayonnaise at all costs. The other healthy alternatives of this condiment are hummus, guacamole, mint yogurt, tzatziki, pesto, beetroot yogurt, hung curd, olive oil lime dressings, dressings made from almond or peanut paste.
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